COOKING COMPANION


BEETROOT SALMON BLINIS MAKES 30


Curing a side of fresh salmon in beetroot and gin is a tasty way to cater for a large number. However, here we’ll show you a quick cheat, using smoked salmon and pickled beetroot juice.


4 tbsp pickled beetroot juice 2 tsp gin 100g smoked salmon 30 blinis 100ml crème fraîche or sour cream Freshly squeezed juice of 1 lemon 50g lumpfish caviar


1 Pour the pickled beetroot/beet juice into a small container or shallow bowl. Add the gin and the salmon and leave for 5-10 mins.


2 Slice the salmon into 30 pieces. Top each blini with half tsp of crème fraîche or sour cream, a piece of salmon, a squeeze of lemon and a little caviar. Serve.


QUAIL'S EGG, CRAYFISH & CAVIAR BLINIS


MAKES 30


A quail's egg always seems like a treat as most of us don't eat them regularly at home, so they make these blinis elegant and rich. You can use either chives or dill here. The salmon caviar adds a lovely deep saltiness, so if you are not using it, make sure to season the egg well.


8 quail's eggs 30 blinis 100ml crème fraîche 60g crayfish tails 50g salmon caviar


1 tbsp freshly chopped chives, to garnish


1 First, soft-boil the quail's eggs. Fill a small saucepan two-thirds full with


water and bring it to the boil. Use a slotted spoon to lower the eggs gently into the water. After 2 mins, remove and plunge the eggs straight into a bowl of cold water.


2 Once cool, tap each egg on the counter and gently roll to crack the shell. Carefully peel off the shells and rinse each egg in cold water. Slice each egg into quarters, lengthways.


3 Top each blini with half tsp of creme fraiche, a crayfish tail and a quail-egg quarter. Carefully top with a little salmon caviar and sprinkle on some chives.


Party-Perfect Bites: Delicious Recipes for Canapés, Finger Food and Party Snacks by Milli Taylor, published by Ryland Peters & Small


Fine Devon Preserves


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